Chicken liver pâté is a rich and creamy spread made from chicken livers, often seasoned with herbs, spices, and sometimes a splash of brandy or wine. Here’s a simple recipe:
Ingredients:
- 1 lb (450 g) chicken livers, cleaned
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 tablespoon brandy or cognac (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions:
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Prepare the Livers: Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat.
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Cook the Aromatics: In a skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and thyme, cooking for another minute until fragrant.
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Cook the Livers: Increase the heat to medium-high and add the chicken livers to the skillet. Sauté for about 5-7 minutes, until they are browned on the outside but still slightly pink in the center. If using, add the brandy and let it cook off for a minute.
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Blend the Mixture: Transfer the liver mixture to a food processor. Add the remaining butter, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
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Chill: Transfer the pâté to a serving dish or ramekins, smoothing the top. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
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Serve: Serve chilled, spread on crusty bread or crackers. Garnish with fresh herbs if desired.
Enjoy your homemade chicken liver pâté!
